Description
Crispy on the outside, fluffy on the inside, these roast potatoes are a perfect side dish for any meal.
Ingredients
Scale
- 2.5 pounds Yukon Gold or Maris Piper potatoes, peeled and cut into chunks
- 3 tablespoons high-smoke-point oil (vegetable, canola, or grapeseed)
- 2 tablespoons butter, melted
- 4 garlic cloves, smashed
- Fresh rosemary and thyme sprigs
- Salt and black pepper, to taste
- Optional: splash of lemon juice, smoked paprika, or grated Parmesan
Instructions
- Preheat your oven to 425°F (220°C).
- Place the potatoes in cold, salted water and bring to a gentle boil. Parboil for 8–10 minutes until edges soften.
- Drain potatoes and return to pot. Shake vigorously over low heat for 1 minute to roughen the edges.
- Toss potatoes in a roasting pan with oil and melted butter. Add smashed garlic and herbs, seasoning with salt and pepper.
- Spread in a single layer and roast for 25–35 minutes, turning halfway through, until golden and crisp.
- Finish with chopped parsley and lemon juice, serve immediately.
Notes
For extra crunch, preheat the roasting pan with oil before adding potatoes. Avoid overcrowding for optimal crispness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: roast potatoes, crispy potatoes, side dish
